Beurré Sucré

Pear

BEURRÉ SUCRÉ

Origin & History Considered to be a seedling of Van Mons.

Fruit

Form and Size: Small, ovate-pyriform.

Skin: Pale green, speckled with large and prominent brown dots.

Flesh and Juice: Greenish-yellow, melting, rather gritty at the core. The juice is rich in sugar, possessing the consistency of a syrup—the defining characteristic from which the fruit derives its name.

Quality: Good.

Season October.

Source Citation Hedrick, U.P. The Pears of New York. 1921. (With reference to Mas, Pom. Gen. 4:109, fig. 247, 1879.)

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Beurré Sucré.

i. Mas Pom. Gen. 4:109, fig. 247. 1879.

Considered to be a seedling of Van Mons. Fruit small, ovate-pyriform, pale green, speckled with brown dots, large and prominent; flesh greenish-yellow, melting, rather gritty at the core; juice rich in sugar, having the consistency of a syrup, from which the fruit received its name; good; Oct.

— U.P. Hedrick, The Pears of New York (1921)